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    You are in: Home / Southern / Honey Chicken Salad Recipe
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    Honey Chicken Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    kiddoinky's Note:

    This is the best chicken salad that I have ever made. The original recipe was from a Southern Living magazine. But I have changed a few things to suit my taste!

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    Units: US | Metric


    1. 1
      Stir together first four ingredients.
    2. 2
      Whisk together mayonnaise and next 3 ingredients.
    3. 3
      Add to chicken mixture, stirring gently until combined.

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    Ratings & Reviews:

    • on July 18, 2008


      I thought this was OK. It was a little too sweet for me. It did taste much better the second day. I added in some finely chopped onions and then added some more mayonnaise to counteract the sweetness. I loved the cranberries in it. I will definately be using them in future chicken salads. If you like sweet and honey taste, then you will probably love this. If you like things more savory, cut back on the honey. Overall, it was good after standing to allow the flavors to blend.

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    • on May 12, 2008


      This was incredible! I mean YUM! I halved the recipe (to fit the amount of cooked chicken I had) and added some sliced green onion, as well. I used half full-fat mayonnaise, and half non-fat yogurt, which worked just fine. I'll definitely be making this again -- thanks!

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    • on February 19, 2007


      Wow, what an awsome chicken salad! Loved the dried cranberries and pecans! I did halve the honey to prevent it getting all too sweet. Fabulous!

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    Nutritional Facts for Honey Chicken Salad

    Serving Size: 1 (227 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 465.4
    Calories from Fat 174
    Total Fat 19.3 g
    Saturated Fat 3.4 g
    Cholesterol 105.0 mg
    Sodium 276.1 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 2.8 g
    Sugars 34.0 g
    Protein 36.6 g

    The following items or measurements are not included:

    low-fat mayonnaise

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